POPULAR INDIAN RECIPE

SOUTH INDIAN DISH


Kancheepuram Idli

Ingredients

• Yellow Split Moong Dal - 1 cup
• Urad Dal - 1 cup
• Black Pepper - 2 tsp
• Cumin Seeds - 2 tsp
• Asafoetida - 1/2 tsp
• Ghee - 1 tbsp
• Curry Leaves - 2 tsp finely chopped
• Coriander Leaves - 2 tsp finely chopped
• Turmeric Powder - 1 tsp
• Green Chillies - 5 to 8 finely chopped
• Ginger - 1 inch piece grated
• Cashew Nuts - 2 tsp broken into small pieces
• Raisins - 2 or 3 tsps
• Salt - To Taste

Method

• Soak the Moong Dal and Urad Dal together for 6 hrs.
• Drain the dals and grind it into a smooth batter with less amount of water till it is fluffy.
• Add salt to taste and allow the batter to ferment for 6 to 8 hours.
• Heat the ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and take them out of the pan and coarsely powder and add to the idli batter.
• Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and green chillies, fry for a few seconds and mix it with the batter.
• Add chopped coriander leaves just before steaming the idlis.
• Now place some raisins on the greased idli plates and then pour the batter and steam them for 15-20 minutes just like regular rice idlis.

Serve hot with coconut chutney and sambar.


Masala Dosa

Ingredients

For dosa

• 1 cup rice flour
• 1 cup maida flour
• 3/4th cup urad dal
• 1/4th cup channa dal
• 2 tsp. Sugar
• Salt

For Masala

• 4-5 big potatoes,boiled, peeled and slightly mashed
• 4-5 big onions cut length-wise
• Cooked green peas
• 5-6 green chillies
• 1/2 tsp. Turmeric powder
• 1 tbsp. Oil and 2 tblsp. Ghee to season
• 1/4 tsp. Mustard seeds , urad dal, little saunf
• Salt

Method

For Masala

• Pour oil & ghee in a kadai, heat up and add mustard seeds and let it splutter.
• Add urad dal, saunf and fry till they become slightly brown
• Add the onions and fry till it turns to pink color, then add the chillies and fry for 2-3 minutes.
• Add the potatoes, green peas, salt, turmeric powder and saute for few minutes and remove from fire.

For Masala-dosa

• Soak the dals for 6-8 hours, then drain and grind to a smooth paste
• Mix rice flour, maida, the dal paste, sugar and salt to dosa consistency and Leave it covered for 8 hrs to ferment.
• Take a ladle full of this dough and make thin dosas
• When dosa looks cooked (while still on tava), take a spoonful of the masala filling and keep it in the center of the dosa, fold it into half circle shape, smear some ghee over it

Serve hot.